Penelope asked for a surprise lunch today so I made her this pretty bento...

Top tier: Cracked pepper and Colby jack sandwich kabobs, BBQ chips

Bottom tier: Vanilla Greek yogurt with Nerds, pichuberries and a fancy hard candy

I found the pichuberries at Vons and after a little research learned it is native to Peru and also known as "aguaymanto" or Inca berry. It has 20 times the Vitamin C than an orange and is also a powerful antioxidant. It taste like a cross between a tomato and an orange and Penelope loves them!

Yesterday I made some slow cooker carnitas that I turned into tacos for dinner. Simple and delicious!

Slow Cooker Carnitas

2 pound Pork shoulder roast
A handful of pearl onions
8-10 Garlic cloves
Freshly squeezed juice from 2 oranges
Onion powder
Garlic salt
Salt & Pepper
Lard or oil for frying

Season your roast liberally with salt, pepper, garlic salt and onion powder. Place in crockpot with the onions and garlic. Pour orange juice over everything. Cover and cook on high for 6 hours. Once finished remove meat onto a cutting board or plate and shred. Warm some oil in a large frying pan, I think lard works best and gives the meat added flavor, but a corn or canola oil will work as well. Fry meat until it browns and crisps a little.

I served on warm corn tortillas with my guacamole.

Oh! and an FYI...Penelope made the talent show!

Today Penelope auditioned for her school talent show, she performed The Rose on piano. I thought I would send along some inspiration for lunch.

Top tier: Heart shaped mozzarella cheese, a pepperoni rose, some breadsticks.

Bottom tier: Raspberries and a heart shaped egg.

I also included some vanilla cupcake goldfish. We should find out in a few days if she made the cut, I will let you know.